Forks Over Knives, a feature film released in 2011, helped launch the concept of a whole-food, plant-based diet that has a direct effect on our health and wellness. This first-ever Forks Over Knives magazine offers delicious recipes, health and nutrition information, expert tips, and real-life success stories for healthful, happy living.
FEEL-GOOD FOODS
THE FOK DIET EXPLAINED • Forks Over Knives advocates a whole-food, plant-based (WFPB) diet, which centers on whole, unrefined (or minimally refined) plant foods instead of animal products and highly processed foods.
Forks Over Knives
CONTRIBUTORS
THE FEED • Fresh ideas, expert tips, news, and inspiration for your whole-food, plant-based lifestyle.
GRAPEFRUIT • WHAT’S IN SEASON: SUNNY YELLOW, PALE PINK, OR RUBY RED, GRAPEFRUIT OFFERS A FULL SPECTRUM OF CITRUS FLAVOR.
3 STEPS TO SELECT & STORE
BEYOND BREAKFAST • Two tasty grapefruit treats to try.
A GUT CHECK FOR PALEO FANS
A Fresh Rx
MY SUCCESS STORY
RISE & SHINE BURRITOS • Spice up your morning routine with a breakfast burrito.
TONY BUFFKIN
TONY’S GO-TO KITCHEN TOOLS • Having a well-equipped kitchen makes it easier to prepare meals, and it allows me to make sauces and spreads that would contain added salt, sugar, and fat if purchased at the store.
HOW TO KICK THE SUGAR HABIT
IS IT POSSIBLE TO EAT TOO MUCH FRUIT?
THE GAME CHANGERS
Q&A
SPICE ESSENTIALS • Want to add more zing to your meals in 2020? These cool tools will simplify the task and elevate your spice game.
SMART STORAGE
RICHARD LIMA • Since the ’90s, endurance athlete and model Richard Lima has strutted catwalks and graced the pages of GQ and Vogue. Now 47, he's fitter than ever, thanks to a plant-based diet.
8 THINGS YOU NEED TO KNOW ABOUT DIET & DEPRESSION • More than 8 percent of American adults age 20 and older have experienced depression, according to CDC data. Here are key dietary factors that affect our highs and lows.
GOOD MOOD MEALS • Here’s our kitchen prescription for a case of the winter blahs: Treat your senses to one of these comforting and colorful dishes—every one delicious and loaded with high-energy, whole-food ingredients.
STIR-FRY 101 • Easy sauces + veggies + grains = fast, fresh weeknight meals.
WARM & HEARTY SOUPS • Colder weather calls for comfort in a bowl. Here you’ll find ladles of options to satisfy all your winter moods.
MUFFIN TIN breakfasts • Individual muffin cups turn out fun and fabulous meals to start your day—or to enjoy any time of day.
PRESTO PASTAS! • Get a healthy, satisfying dinner on the table in 20 minutes or less with these easy and inventive recipes.
Tartine CUISINE • Bring French café flair to your next meal with tartines, the oversize open-face sandwiches that are a bistro classic.
INDIAN night • Savory and sweet with a touch of heat, this robust menu for six to eight people is great for a chilly night in with family or friends.
START WITH A POT OF LENTILS • Hearty, quick-cooking, and versatile, lentils are the MVP of the healthy plant-based kitchen. Here’s how to rock a basic pot of lentils (page 71), plus five recipes to use them in.
JIM TOYE
HOT & COLD SALADS • Combining hot and cold elements elevates these salads to a new level with layers of temperatures, textures, and flavors.
cookin’ with CABBAGE • January is peak season for an array of cabbages—and their cousins bok choy and Brussels sprouts. Get your winter greens on with these flavor-packed mains and sides.
JANE ELIZABETH
WINTER GEMS • From ruby red grapefruit, cranberries, and pomegranates to vibrant oranges and persimmons,...